Tasmanian Sparkling Wine with Teresa Heuzenroeder of Jansz

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Summary

In this sparkling episode of The Sipping Point, Laurie Forster pops the cork on conversation with Teresa Heuzenroeder, a talented winemaker from Tasmania. Teresa uncorks her path into the world of wine, shines a light on what makes Tasmanian sparkling wines so special, and spills some behind-the-scenes secrets of crafting bubbly in a cool climate. The duo dives into the story of Jansz Winery, sipping through both non-vintage and vintage cuvées along with advice for aspiring winemakers—hint: bring passion and find a great mentor.

Takeaways

• Tasmania's cool climate is ideal for sparkling wine production.
• Jansz winery focuses solely on sparkling wines.
• The non-vintage cuvée is fresh and fruit-driven.
• Climate challenges include managing cool temperatures and disease pressures.
• The 2025 vintage is expected to be high quality with good yields.
• The vintage cuvée showcases complexity and richness.
• Aspiring winemakers should seek mentorship and be passionate about wine.

Wines Tasted

Jansz Tasmania Premium Cuvee NV

Jansz Tasmania Vintage Cuvee

Learn more about Jansz and Teresa on there website HERE

Transcript

Laurie Forster (00:01.602)
Teresa welcome to The Sipping Point.

Teresa Heuzenroeder (00:04.856)
Thank you. Lovely to be here.

Laurie Forster (00:07.072)
It's so amazing to have you here on the show. mean, on the other side of the world on a totally different time zone, but we made it work. And I'm so excited for my listeners to hear more about Jansz and your amazing sparkling wines. And I'm sure you'll school me on all the right pronunciations. But I find it's so fascinating as I get to interview so many people in the wine world, women of the wine world, which I love, winemakers.

Everybody has their own story about how they came to this industry, this business or community, if we want to think of it that way. So how did you become a winemaker, which is a dream for so many people? What brought you here?

Teresa Heuzenroeder (00:52.568)
Yeah, well, I didn't actually start out in my life as sort of wanting to be in the wine industry. I suppose it sort of came about a little bit by accident. Yeah, not much design really initially. I always had a keen interest in science as I was growing up. So when I left school, I studied at university and I did a science degree majoring in chemistry and microbiology. And...

My first day as a food microbiologist in a lab, was like, this routine lab environment is really not going to cut it for me. And so I guess the hunt was on to sort of find something that really sort of ignited my passion. And the sort of opportunity to join the wine industry came in the form of a position at Yolumba in the Barossa Valley.

as a microbiologist. And so I worked very closely with the winemaking team. I was in charge of doing all of the, you know, managing all the yeast cultures, propagation of yeast, bit of quality control. And then one day I just had this sort of chance tasting with one of the young winemakers in the team. And it was just like this light bulb moment for me. just, I was like, this is what I want to do. Like, this is just.

I want to create this and be part of this. So it just sort of went from there really.

Laurie Forster (02:16.514)
That's amazing. And it is funny, know, some people come from the arts and some people come from the sciences. And I feel like with wine, it's both things, right? It's an art and it's a science and it's so awesome that you're here. so orient people where you are in the world. mean, Australia, but you're in Tasmania. Tell us a little bit about the winery.

and a little of the background there. I've been a big fan of your sparkling wines for a while, but I feel like if I told people, have you ever had a sparkling from Tasmania? There's so many that don't realize. So tell us a little bit more about the winery.

Teresa Heuzenroeder (02:56.994)
Yeah, so we're obviously based in Tasmania, which is part of Australia, but not part of Australia in a way. know, we're a small island separated by about 240 kilometres across the water from mainland Australia. But Tasmania has really gained, I guess, a presence in the production of sparkling winemaking, probably in the last 20 years. Like a lot of Australian regions,

There was sort of early wine production, you know, in the late 1800s. And then it wasn't really until the sort of 1970s, 1980s where wine production sort of started to become a thing in Tasmania. And I guess for us, it was a lot of lack of infrastructure because it is so separated from mainland Australia. It was sort of a bit of a slow burn, but really in the last 20 years, it's like it's become this sort of avalanche, I suppose, well, in...

in Tasmanian terms, where it's really become very focused on sparkling wine production. And that's because the climate is so perfect for the making of sparkling wine. In terms of sort of the latitude, we're sort of the same sort of southerly latitude in Tasmania as Champagne is north. And I guess that's where the early interest in sparkling wine making sort of came from, because there was sort of this connection of like, you know,

very cool, we get you know really lovely long growing season and really great natural acidity so we never ask we don't add acid to our wines because we don't have to because it's just so cool in Tasmania relative to the rest of mainland Australia. So that's sort of really how it sort of came about and currently I think sparkling wine production in Tasmania represents about 40 percent of what of the wine that's made.

I think in relative world terms, that's a lot for any sort of wine region to sort of say that, usually sparkling is about that much. So, yeah. Yeah.

Laurie Forster (05:04.286)
Absolutely. Now I want to try some of the still wines too, because I'm so impressed with the sparklers. And you had the winery or the region had interest from, is it Louis Roederer One of the champagne houses. And was some of that learning the process or just kind of getting interest in this as a sparkling wine region?

Teresa Heuzenroeder (05:17.536)
Yes, yes, yeah, so that's

Teresa Heuzenroeder (05:27.202)
Well, I think that's really how the Jantz story sort of started and how the winery was set up. I guess at that time, a lot of, a few champagne houses were kind of looking to the rest of the world for some, guess, new world expressions of traditional methode sparkling. And Tasmania sort of came up on the radar. And so Jantz was formed from a partnership between Louis Roederer and a winery called Heemskirk.

which doesn't really exist today anymore. But so that happened in 1986, that partnership, and the first wine was produced in 1989, the first release. So they already had some plantings of Chardonnay and Pinot going on. And then it was that sort of French connection that really sort of started the ball rolling. And then the Hill-Smith family who own it now, who I work for, they...

they purchased the winery in 1998. So it was about 10 years down the track of when that first released. And the winery is solely focused on sparkling. Jansz does not do anything else. We just do sparkling. So in those early days, we were only making a non-vintage and a vintage, which is the wines we'll be seeing today, obviously in a different form from those early ones. But the range of this

sparklings that we produce is certainly sort of increased and the diversity of sort of where our vineyard plantings are has certainly changed a lot since then too.

Laurie Forster (07:02.176)
Yeah, well, you brought it up and I'm getting thirsty. So let's taste a little of the non-vintage cuvee. I will also say that you also make a non-vintage rosé that I absolutely love as well. So folks, if you're listening and you want to try, there's a range of styles, but this probably your house style, if you want to call it that. And it looks like both of these we're going to taste today.

seem to be about 60, 40 Chardonnay, Pinot Noir, give or take some percentages here or there. So tell me a little bit about the vision for the Cuvée.

Teresa Heuzenroeder (07:42.508)
Yeah. So, Jansz, I guess as a sparkling house, our house style is typically Chardonnay dominant because we've always felt that that's, guess, the, the force behind the wines, the structure behind the wines, and the sort of the most consistent quality from vintage to vintage. and so they were, as I said, the founding wines, the non-vintage for me has always been, you know,

Compared to sort of where we are in our sort of competitor set, if you like, I think we tend to be sort of on the fresher end of the spectrum. That's always been sort of our house style for the non-vintage. So it's typically quite a sort of, I always think it's sort of crunchy green apple, sort of quite a lot of citrus, white nougat. I don't know what the equivalent would that would be in America.

Laurie Forster (08:35.458)
Yeah.

Teresa Heuzenroeder (08:36.3)
but it's milk rock maybe, I don't know what you would call it, but it's sort of this sort of really sort of, there's a sort of slight nuttiness, but it's still quite sort of fresh and fruit driven. Even though there is some sort of Torage age complexity, it has 18, about 18 months on lees in the bottle before we release. And so yeah, it's this very fresh style, like on the palate, there's sort of this little like quite fine creaminess. So it's not a massively complex wine, but I think

Laurie Forster (09:02.518)
Yes.

Teresa Heuzenroeder (09:05.694)
know people really enjoy it because it is that really fresh style and I think often that's what people are looking for in a non-vintage where they just want to have it with whatever enjoy it with friends just kick back and relax and just it's just a very enjoyable drink.

Laurie Forster (09:21.876)
It is. that was what I was thinking when I was trying it, like crisp, clean. You know, have all that great green apple citrus, but a little bit of maybe a floral note there. But it is just that really fun starter that you could have with oysters or appetizers or just great friends. As you said, we have a big movement here.

Teresa Heuzenroeder (09:35.022)
Yeah.

Teresa Heuzenroeder (09:42.606)
Absolutely.

Laurie Forster (09:47.435)
in the US, I don't know if it's made its way to Australia as well called Share and Pair Sundays, started by Karen McNeil, who wrote the Wine Bible, if you're familiar with that book, and some other people in the wine industry to just encourage people every Sunday to get together with friends, family, and share a bottle of wine with paired with something delicious. You know, there's a lot of people sort of, guess, on the negative front of

of alcohol in this country, whereas we feel wine is so totally different because it's something that you're enjoying over a meal. It's not just drinking for drinking sake. So, Sharon Pear Sundays. I think those would be some great pairings for this. Is there anything uniquely Tasmanian, I should say? I was going to say Australian. Uniquely Tasmanian that you would love to have with this.

Teresa Heuzenroeder (10:44.782)
I can't actually think of the top of my head for, I've got something for the vintage I was thinking of, but it would probably go just as well with a non-vintage. that's blue-eyed trevallar is a fish that's sort of native to the waters of Tasmania, which is a really lovely fish. you know, have that sort of lightly battered, like that's a very classic sort of Australian peri. don't know if the States is as big on fish and chips as we are, but very much, you know, something like that.

Laurie Forster (11:11.402)
Mmm.

Teresa Heuzenroeder (11:13.91)
I think would go well. Cause the thing with sparkling is you've got that sort of really lovely acidity. So you can kind of pair it with either those really fresh, clean flavors, or you can go a little bit harder with the sort of fatty sort of creamy richness. and that acid drive really just works really well with that to pair with that and sort of cut it back a bit and make it a bit fresher.

Laurie Forster (11:36.845)
Yeah, love the fish and chips. And I did a podcast recently and we talked about fried chicken and sparkling wine, which is a big classic pairing that people love over here. But know, french fries are great with sparkling wine as well or chips, whatever you might call them. But we call them french fries, chips. But it's that, you know, the fried fattiness and with maybe some truffle oil or something with that would be just

Teresa Heuzenroeder (11:54.958)
Oh yeah. Yeah, sorry. I should have Americanized.

Teresa Heuzenroeder (12:05.368)
Yeah.

Laurie Forster (12:06.348)
Delicious, and then if you really don't like to cook, popcorn, buttered popcorn and sparkling wine is really, really fun because the saltiness and the butteriness are nice contrasts as well.

Teresa Heuzenroeder (12:11.822)
Woo!

Teresa Heuzenroeder (12:16.366)
Yeah.

Teresa Heuzenroeder (12:20.68)
I think that would go well more with so with the vintage, which is a bit richer, I think, but yeah. I think it's. Yeah.

Laurie Forster (12:25.812)
It is, yeah.

So tell me a little bit before we get to the vintage, which right away on the nose, was like, whoa, okay. Two, kind of almost two years aging on the Lees with our non-vintage, but then four years on the vintage. But if people are okay, they might see where Tasmania is on the map and we're saying, it's a cool climate. Give us a little bit more about the challenges of a winemaker with regards to the climate there.

Teresa Heuzenroeder (12:42.947)
Mm-hmm.

Laurie Forster (12:57.208)
I mean, how cold is it? mean, are you only getting a couple months of warm temperatures? What would people expect? And I know you're on the opposite. Like, April is harvest for you, right? Whereas it would be September here in the US kind of thing. But what's the weather like?

Teresa Heuzenroeder (13:12.054)
Yeah. Yeah. Yeah.

It's mainly cold. I mean, not compared to sort of American standards in some of the, really cold states. mean, you know, an average winter temperature would be, and I'm talking in degrees C here, I don't know, Fahrenheit conversions, but you know, probably 12 to 15. Tasmania is, and the nights get sort of cold to like five, but it, that sort of, doesn't really warm up that much into the summer months.

Laurie Forster (13:18.412)
Yeah.

Laurie Forster (13:37.111)
Okay?

Teresa Heuzenroeder (13:46.798)
So a 30 degree day in Tasmania would be super hot. we don't tend to get, mean, this year we had quite a warm summer by Tasmanian standards. But generally speaking, you would only get up to sort of low to mid twenties, most sort of in the middle of summer. So it is, you know, there's not a big range of temperatures and also Tasmania because we're a...

a small island in a very big surrounded by Southern Ocean. It's not like Champaign, which is landlocked where, you know, our, our, our temperatures somewhat moderated by the, the influence that sort of maritime influence. So it never gets super, super cold, although in the high, you know, high hills, I won't call them mountains because it's not mountains by us standards, but, you know, in the higher altitudes in Tasmania, they do get snow.

Laurie Forster (14:18.743)
Mmm.

Teresa Heuzenroeder (14:40.78)
But yeah, we're typically quite moderated because most of the regions are very close to the coast. There's not a lot of stuff that you don't really go more than sort of an hour, an hour and a half inland, anywhere in Tasmania where you're that far away from the sea. So there's a very big influence of the sea on the climate, which, you know, so we never get, we don't get frosts. So it is, it's sort of, I would say it's, it's cool to moderate if you know what I mean.

Laurie Forster (15:08.824)
Okay. And is the, like if you're coming from the mainland of Australia to Tasmania, flying is really the only practical way, correct?

Teresa Heuzenroeder (15:19.086)
You can take a what we call a ferry which comes across from the mainland so if you want to bring your car you can but it's like an overnight like 12 hours journey and Bass Strait which is the body of water which separates Tasmania from mainland Australia is quite a narrow section of water so in sort of you know normal terms but it can be a very rough trip particularly in future.

Laurie Forster (15:23.371)
Okay.

Laurie Forster (15:46.241)
Okay.

Teresa Heuzenroeder (15:47.598)
So that section of water, just because it's such a narrow band of water can be quite rough. So not everyone wishes to take that journey. I do for vintage just to, you know, to go over in between, because then I have my car. But typically most people fly in and then just take a car and drive around. mean, it's, know, Tasmania is very still quite country in the sense it's not like a big urban jungle like

Laurie Forster (16:01.858)
Hehehe.

Teresa Heuzenroeder (16:16.365)
rest of mainland Tasmania would like. It's very sort of rural so you really do need a car to get around. There's no real sort of public transport systems. It's just you know very sparsely populated compared to the rest of Australia.

Laurie Forster (16:30.712)
Right. Now I know we're getting ready. We're going to taste the 2019 vintage, but tell us a little bit about, give us the eyes on 2025. How was the vintage this year? What are your expectations for the wines from this year?

Teresa Heuzenroeder (16:47.534)
Yeah, 2025 I said was a reasonably warm year for Tasmania compared to usual. It's been quite a sort of dry warm year across southern Australia generally. And so we had no issues, like no disease pressures this vintage, which we can typically have sort of in north of Tasmania. Sometimes we do get a little bit of rain during vintage, but.

We have had quite a bountiful vintage. Like the yields were a lot higher. across Tasmania, we had a lot higher yields and we've probably was probably one of the biggest ventures we've ever had, particularly sort of through our winery. But the quality has been really high. I'm you know, Tasmania does tend to be a bit like when you have quite a low yield next year, it sort of does vary quite a bit. So we've got to take the, you know,

we've got to take it when it comes and then sort of like manage that across, which is fine for non-vintage, but when you have a small vintage for the vintage, which is only sort of a finite volume, that gets a bit tricky. But yeah, I'm really looking forward to how the wines will come out the other end. We're just in the middle of Malo now, so everything's a bit sort of sixes and sevens. But I think the general view across the board in Tasmania is that we've had a really, really good vintage.

Laurie Forster (17:45.186)
Mm-hmm.

Laurie Forster (18:03.82)
Mm-hmm.

Laurie Forster (18:08.97)
Nice. And do you make a vintage every single year? Or are there some years where it doesn't make sense?

Teresa Heuzenroeder (18:16.298)
look, typically we do, but there have been a couple of years where we felt, like maybe specific varieties, like, you know, the blancs or whatever we might only, you know, we might decide it's not up to par or whatever, how we want it. Cause they are, I mean, they're not available in the States, but we have a single, like a rose, a vintage rose and a vintage chardonnay, which are, just off one.

basically parcel off the vineyard. you know, if vintage conditions don't make it, then we may not release in those years. But generally speaking, we do. The vintage Jansz is just from the original property. So it's an estate wine. So generally speaking, we might make less if but it will just be the best parcels that go into into that blend.

Laurie Forster (19:06.136)
Great, well let's try the vintage cuvee, the 2019. Again, similar as far as the 60 % Chardonnay, 40 % Pinot Noir, but this one being aged on the lees, those yeast cells, right, for four years, right away when you put your nose in this glass, you get so much more of that brioche, that toasty, nutty sort of notes to it.

Teresa Heuzenroeder (19:08.194)
segue.

Laurie Forster (19:35.35)
as opposed to that more cleaner, fresher fruit from the non-vintage. Tell me your thoughts and vision around the vintage.

Teresa Heuzenroeder (19:45.144)
Yeah, so the vintage, as I said, is it's from our original that where the Jansz vineyard, like the brand, I guess was the birthplace of the brand. So it's quite a small vineyard. And then as we've diversified across Australia, you know, we take from North and South. So the non-vintage is basically a multi-regional blend, whereas the vintage only comes from the Jansz property, which is

basically at the northern most sort of northeast corner of Tasmania in a spot called Piper's River. And you can actually see at the top of the vineyard some days, if it's a clear day, you can actually see best straight. So it's very close to the sea. So for the vintage, we keep every parcel separate. they've been vinnified, everything's vinnified separately. And we only sort of, and they sort of spend, we do about 50-50 in barrel fermentation and

Laurie Forster (20:27.64)
Mmm.

Teresa Heuzenroeder (20:41.486)
into stainless steel. And then all of those parcels stay separate until we do the assemblage before we go onto secondary fermentation. So each vintage will vary a little bit in terms of the split between Chardonnay and Pinot. Just because some vintages, know, the Chardonnay is very consistent, but the Pinot sometimes can be really aromatic, which is lovely as a separate wine.

Laurie Forster (20:58.488)
Mm.

Teresa Heuzenroeder (21:09.538)
But for the Chardonnay, because it's our house style to be very Chardonnay dominant, we really want Chardonnay to be the focus of the wine. So in some vintages, we'll pull back a little bit on the Pinot and the parcels that go in there, just because they're super aromatic. They have this beautiful rose petal, Turkish delight sort of character, which is just lovely, but it can be quite dominating. So we really want the Chardonnay to come to the fore.

depending on the vintage wood, depending on the blend we put together.

Laurie Forster (21:37.622)
Nice.

And anything, it doesn't have to be local cuisine, but anything that you love as far as pairings with the vintage versus the cuvee that you tend to gravitate towards.

Teresa Heuzenroeder (21:55.79)
Because you've sort of got more complexity, you know, that thyme on lees really fills out the palate and it's a lot more rich and powerful wine than the non-vintage. So I think you can go sort of a bit harder with pairing that with some fuller body dishes. I quite like your kind of fried chicken option. I've never actually thought about it like that, but chicken's always a good kind of match, think, generally speaking with anything that's sort of Chardonnay dominant.

Laurie Forster (22:08.098)
Mm-hmm.

Teresa Heuzenroeder (22:25.23)
sort of salmon, like, you know, some of those sort of richer fish. mean, love Chardonnay salmon to me is always like a really great match. So yeah, anything like that. So anything that's got a level of richness would work really well.

Laurie Forster (22:28.246)
Yes.

Laurie Forster (22:38.872)
We had pork tenderloin for dinner tonight. And I think that would be brilliant with this. I would think it would be really, really nice. Can I see your wine glass again? That was going to be my question for you. of a lot. Yeah. So many of us are getting away from the whole flute situation and more into either a white wine glass or this one, Riedel is calling extreme champagne or something. But it's sort of a hybrid, you know, between a flute and a white wine glass.

Teresa Heuzenroeder (22:42.531)
Yes. Yes.

Teresa Heuzenroeder (22:57.282)
Yes.

Teresa Heuzenroeder (23:07.918)
Yeah.

Laurie Forster (23:08.866)
Do you find that most everyone over on your side of the world using these kind of glasses now for your sparklers?

Teresa Heuzenroeder (23:17.922)
No, I think it's still a bit of a mix. mean, there's the like the trendy coupe sort of glasses as well, but they're not so great for keeping the bubbles in because of that sort of, yeah. Because you want that sort of, you know, fine effervescence that you get in sparkling. You know, that's part of it. We actually, actually did, we did a design with Riedel for a specific sparkling glass, which is called the Jansz glass. I don't think that one, that's actually it. But yeah, we did, that was a couple of years ago.

Laurie Forster (23:23.732)
Right.

the bubbles going, yep.

Teresa Heuzenroeder (23:47.564)
So yeah, we've done a little bit of a, mean, that whole, that's a whole nother conversation about the glass design. It's very fascinating. Yes. Yeah.

Laurie Forster (23:52.801)
Right. The science of glass design. Yeah, we could really get into that. That's so true. But I think the key is that, and I've definitely talked about this before, just that broader bowl allows you to get so much more off the nose of these sparkling wines. The flute is great for keeping the bubbles going and maybe even keeping it colder longer, but then you miss out on the aromatics. And especially with the vintage, you really would be missing out, I feel like.

Teresa Heuzenroeder (24:07.362)
Yeah. Yeah. Yeah.

Teresa Heuzenroeder (24:15.15)
Bye.

Laurie Forster (24:22.8)
maybe even more so than the non-vintage because of all of those great notes you're getting from the four years of aging. So yeah, that's so interesting.

Teresa Heuzenroeder (24:29.806)
And sparkling wine is by definition always a bit, by much more subtle than a table wine. So you really, to your point, you really are needing to kind of, you know, that design to really kind of bring that to the fore.

Laurie Forster (24:47.394)
That's great. If you are not drinking your own wine, what wines are you obsessed with? Any region types outside of your own sparkling wines? When you're not working and you're just enjoying a glass of wine, is there anything you're like loving right now?

Teresa Heuzenroeder (25:05.963)
Look, I I am, I've talked about Chardonnay a lot and it's Lucky Dance is a Chardonnay dominant house because Chardonnay is my first love as a variety across the board. So I would always, if I'm out, I'm always tending to go to either sparkling or champagne or a Chardonnay, like table wine Chardonnay. So yeah, I mean, Coal River Valley, which is where our winery is located, which is in the South. There's some stunning Chardonnays that come out of there.

and of the Yarra Valley, know, yeah, Blanc, Champagne is also a big favourite of mine as well. So yeah, I really love sort of the elegance and the finesse of those wines. They're just yum.

Laurie Forster (25:50.797)
Love that. And I know I didn't get a chance to do any touring in Tasmania, are the wineries all there? If people do get the chance to come visit set up with tasting room, do you need reservations? How does that work?

Teresa Heuzenroeder (26:06.83)
I don't think it's quite as formal in, well, no, actually, I think the model for tasting rooms generally in Australia is moving more towards focused tastings, and bookings. That's not to say that you can't like just rock in, but there are certain places definitely that you would have to book and be quite formal and structured in your approach. So I probably.

get people to like maybe do some Googling before they come over, a bit of a plan and then touring. yeah, if you have an opportunity, Tasmania is just, it is very beautiful. It's all about, you know, if you're into nature, it's the, you know, it's a nature lover's paradise. There are so many like individual little unique places to go, a lot of bushwalking, being with nature. It's a very sort of pristine environment.

Laurie Forster (26:45.858)
gorgeous.

Teresa Heuzenroeder (27:02.735)
and a lot of feet of wine. So it's a good combination.

Laurie Forster (27:05.174)
Yes, I love that. It sounds like my place. And I'll post the link to your website because the photos on your website really paint a picture of how gorgeous that region is. And with the rocks and the ocean and the vineyards, like the whole thing, it's just beautiful just to look at. I'm sure we'll inspire a few people to come over and visit.

Teresa Heuzenroeder (27:10.285)
See ya.

Teresa Heuzenroeder (27:31.384)
Yeah, some of those things, it's not real.

Laurie Forster (27:33.393)
Right, exactly. And so in the beginning, when I opened up the show, I told everybody about your amazing background, 30 years of being in the wine business. And I love that there are so many women winemakers from all around the world now that I get to interview here on The Sipping Point. Any advice you would have for anyone who maybe gets that little nudge that you got back in the day about wanting to be a winemaker?

any advice you'd give to them about how to get started.

Teresa Heuzenroeder (28:08.078)
Look, I would taste a lot of wine and make sure we really love wine because it looks very glamorous from the outside. You get to do lots of these things, which is lovely. But really, it's just a lot of hard work. It's an agricultural pursuit, We're in agriculture, so we're at the whims of the weather all the time. So I think if you like being outdoorsy,

Laurie Forster (28:28.376)
Mm-hmm.

Teresa Heuzenroeder (28:36.354)
bit practical, bit of science. It's the, but you, think you really need to be very interested in wine because it is a, it's, you know, if you're after a high paying high salary job, it's not the job for you. And also if you don't like working weird hours for about three, you know, two to three months of the year, then don't bother. So yeah, I think, I think it's good to find, you know, a good mentor or someone who you can, you know,

Laurie Forster (28:54.998)
Hey.

Teresa Heuzenroeder (29:06.027)
maybe another female, because I think there are certain challenges around females in the wine industry. You know, it doesn't pair well with motherhood. know, it's, you know, those hours don't work so well. So I think it's really hard for us to actually attract and keep, you know, good females in the industry just because of that. But, you know, if you're willing to kind of work around that and just find someone who can be a mentor to you.

Laurie Forster (29:15.446)
Yeah.

Teresa Heuzenroeder (29:33.996)
then I think that's probably the first step.

Laurie Forster (29:37.228)
Wow, this has been so amazing. I'm gonna post a link to the website so everyone can go there. And we just so appreciate you sharing all of your wisdom about Tasmanian winemaking, these two amazing wines from Jansz but we've barely scratched the surface because I know you have so many other offerings as well. But I will put the links to these wines. And I just want to thank you so much for coming on The Sipping Point. And you know,

Who knew you don't have to go to Champaign to get world-class sparkling wine? You can do it in Tasmania. So thank you so much, Teresa.

Teresa Heuzenroeder (30:15.948)
No worries, thanks Laurie.

Laurie Forster (30:17.846)
All right, cheers.

Teresa Heuzenroeder (30:19.598)
Bye.

Laurie Forster (30:21.401)
Cheers. All right, I'm gonna stop the recording.